Easy, Creamy, Vegan Potato Soup

This soup is perfect for those chilly days when you just want something warm and creamy to keep you company. There are only a few simple ingredients that you probably already have on hand. It comes together pretty easily and is quite forgiving. If you don't have sweet potatoes you can substitute carrots, squash, zucchini, or even celery. Really any vegetable addition will work alongside the potatoes.

​In the picture, I added roasted garlic pieces as an additional topping and to add a little crunch. This soup keeps very well and the leftovers are still singing with flavor. So if you are looking for an easy, comforting soup as the days get shorter and cooler, you should give this one a try. 

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Vegan Potato Soup Recipe
vegan, gluten-free, plant-based, refined sugar-free

Ingredients:

• 1 onion, chopped
• 4 garlic cloves, peeled and minced
• 4 potatoes, peeled and cubed
• 3 sweet potatoes, peeled and cubed (can substitute 4-5 carrots)
• 4 cups vegetable broth (make sure there is no added sugar)
• 1.5 tsp salt
• 1 cup raw cashews (or almonds)
• 1 cup water
• 3-4 Tbsp nutritional yeast (optional)
• Flax or walnut oil for topping

Instructions:

1. Add onions and garlic to a large pot and cook on medium heat. Add a little broth to keep them from sticking.
2. After 5-10 minutes add the regular and sweet potatoes, vegetable broth, and salt. Cover and simmer for 25 minutes. 
3. In the meantime blend the raw nuts with water to make the cashew cream.
4. Once the potatoes are very well cooked, add the cashew cream and nutritional yeast if using.
5. Then either use an immersion blender in the pot or add small portions of the soup to a blender and blend in small batches to make a creamy soup. If you like it chunky only blend about half of the soup. 
6. Serve warm with a little drizzle of flax or walnut oil on the top.